Ripasso refers to a technique used in the old times days to beef up poor vintages, the idea being to wash the young Valpolicella over the lees of the Amarone, so picking up more complexity, intensity and structure. The two-year-long ageing process and the subsequent refinement in bottle (at least five/six months) confer a pleasant roundness and tertiary scents on the wine. Perfect for main courses with strong flavour and any kind of cold cuts. To fully enjoy its bouquet and flavour it should be served at a temperature of 18°C.

At La Giaretta the grapes used for the Ripasso are the same as for the Amarone, just harvested at a different time, and they don’t do any appassimento.

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